Ingredients:
2 tsp Sundried Tomato paste
2 tbsp Olive oil
1 tsp Smoked paprika
1 tbsp fresh Thyme
500g French Fingerling Potato
Juice of ½ Lemon
2 tbsp chopped flat leaf Parsley
30g Comte
Directions:
Preheat the oven to 200°C. Stir together the sundried tomato paste, olive oil, sweet smoked paprika, thyme leaves and some salt and pepper
Add the potatoes and toss together until evenly coated.
Spread out on a non-stick baking tray and roast for 30-35 minutes, until tender and crisp-skinned. Squeeze over the lemon juice then scatter with parsley
Finely grate over the comte and serve
